Bratwurst and German potato salad is one of my favorite meals to enjoy on the back porch during the spring and fall months. I’ll admit it now, the bratwurst in the photo above is homemade and it was made by me, but the recipe isn’t mine. It came straight out of the one cookbook every sausage connoisseur should own: Charcuterie – The Craft of Salting, Curing, and Smoking. I’m not going to post the recipe for the Bratwurst because I think folks should really buy this book. Form a historical standpoint, this book made me truly understand and the appreciate the art of curing meats and knowing exactly where my meat comes from. Buy… the… book… I’m being serious. Even if you don’t plan on making sausage, it’s a good read.
However, I can recommend a method for cooking your bratwurst. Most people just toss it on a grill or pan and go to town on searing it. I find that cooking this way often burns or over cooks the skins before the interior is done. One of the best methods to cook brats or any sausage is to simmer them in a pan, with the lid on, in a shallow liquid, until they are cooked through. Then finish them on the grill or in a pan. My favorite liquid to simmer my bratwurst in is beer. Oktoberfest to be specific. I’ll also chop up some onions and add them to my liquid. When the bratwurst are finish cooking, I’ll put them aside and I’ll finish cooking down the beer and onions until thick. The cooked onions are great with the bratwurst. I may add a little brown sugar to balance out the onions (beer can sometimes become bitter when cooked). Then I will finish the bratwurst on the grill or in a cast iron skillet.